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Basil Lemon Pasta Salad

Basil Lemon Pasta Salad is a bright citrus pasta salad tossed with fresh basil, lemon zest, and Parmesan. Cooked farfalle/rotini is rinsed cold for a tender bite, then chilled for at least 1 hour so the flavors meld.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Basil Lemon Pasta Salad
  • 1 lb farfalle or rotini pasta Use 1 lb dried pasta; cook until just al dente.
  • 1 cup fresh basil leaves, torn Tear leaves to help them cling to the dressing.
  • 0.25 cup olive oil For a glossy, citrusy dressing.
  • 0.25 cup lemon juice Fresh is best for bright flavor.
  • 1 lemon zest of 2 lemons Zest before juicing for best aroma.
  • 2 cloves garlic, minced Minced fine so it blends smoothly.
  • 0.5 cup Parmesan cheese, grated Grate for better melting into the warm pasta.
  • 1 cup cherry tomatoes, halved Halve for easy tasting in every forkful.
  • 1 salt and pepper to taste Season dressing and final salad to preference.
  • 1 pine nuts for garnish (optional) Optional crunch right before serving.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the farfalle or rotini pasta according to package directions until al dente, then drain and rinse thoroughly with cold water to stop cooking.
  2. Spread the rinsed pasta on a sheet pan in a single layer to cool quickly before mixing.
Make the lemon basil dressing
  1. Whisk olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until the dressing looks fully combined.
Toss and chill
  1. Combine the cooled pasta, torn basil, grated Parmesan, and halved cherry tomatoes in a large bowl.
  2. Pour the lemon dressing over the salad and toss until everything is coated and glossy.
  3. Refrigerate the pasta salad for at least 1 hour to let the flavors meld.
Serve
  1. Top with pine nuts if desired and serve chilled.

Notes

For the brightest flavor, zest the lemons first, then juice them, and toss the salad while the pasta is still slightly warm so the Parmesan helps lightly cling. Store covered in the refrigerator for up to 4 days; the texture holds best if you add pine nuts right before serving. Freezing is not recommended because the tomatoes and basil can soften. For a lighter swap, use part-skim or a smaller amount of Parmesan.